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 Large mushrooms, baked whole with a little butter and seasoning (Mrs.B, etc)  Original Receipt in ‘The Book of Household Management‘, 1861, edited by Isabella Beeton (See Mrs.B)BAKED MUSHROOMS. (A Breakfast, Luncheon, or Supper Dish.) 1124. INGREDIENTS: 16 to 20 mushroom-flaps, butter, pepper to taste. Mode: For this mode of cooking, the mushroom flaps are better than the buttons, and should not be too large. Cut off a portion of the stalk, peel the top, and wipe the mushrooms carefully with a piece of flannel and a little fine salt. Put them into a tin baking-dish, with a very small piece of butter placed on each mushroom; sprinkle over a little pepper, and let them bake for about 20 minutes, or longer should the mushrooms be very large. Have ready a very hot dish, pile the mushrooms high in the centre, pour the gravy round, and send them to table quickly, with very hot plates. Time: 20 minutes; large mushrooms,1/2 hour. Average cost: 1d. each for large mushroom-flaps. Sufficient: for 5 or 6 persons. Seasonable: Meadow mushrooms in September and October; cultivated mushrooms may be had at any time.  |
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